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Frozen boiled dough chiffon cake base and preparation method thereof

A chiffon cake and egg liquid technology, which is applied in the field of pastry processing, can solve problems such as poor taste, easy aging of cake embryos, dry taste, etc., and achieve the effects of improving water holding capacity, not easy to stand upright, and inhibiting aging

Active Publication Date: 2020-09-18
武汉市仟吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, after the frozen cake embryos in the above-mentioned patents and currently on the market are frozen, the water loss is more serious than that of fresh cake embryos, resulting in a dry taste, and with the extension of the storage period, the cake embryos are prone to aging and the taste becomes poor.

Method used

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  • Frozen boiled dough chiffon cake base and preparation method thereof
  • Frozen boiled dough chiffon cake base and preparation method thereof
  • Frozen boiled dough chiffon cake base and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A frozen hot noodle chiffon cake embryo, its component content is shown in Table 1.

[0045] Table 1 Component content table of Examples 1-8

[0046]

[0047] Among them, all the egg liquid is egg white liquid.

[0048] Hydrophilic gel is edible gelatin.

[0049] The preparation method of the frozen hot noodle chiffon cake embryo includes the following steps:

[0050] S1. Egg white pre-mixing: Mix the egg liquid with caster sugar and keep stirring at 6°C to obtain pre-mixed egg white;

[0051] S2. Liquid material preheating: mix butter and milk and heat to 80°C;

[0052] S3. Hot noodle mixing: Mix the heated butter and milk in step S2 and continue to stir for 4 minutes, then add salt, sieved low-gluten wheat flour, starch and hydrophilic glue to make the system temperature 58 ℃, to obtain a batter;

[0053] S4. Aerating and blowing: quickly aerate the pre-mixed egg white in step S1 until the specific gravity is 0.20, and then immediately mix and stir the whisked egg white and the ba...

Embodiment 2

[0056] A frozen hot noodle chiffon cake embryo, its component content is shown in Table 1.

[0057] Among them, all the egg liquid is egg white liquid.

[0058] Hydrophilic gel is edible gelatin.

[0059] The preparation method of the frozen hot noodle chiffon cake embryo includes the following steps:

[0060] S1. Egg white pre-mixing: Mix the egg liquid with caster sugar and keep stirring at 6°C to obtain pre-mixed egg white;

[0061] S2. Liquid material preheating: mix butter, milk and soybean oil and heat to 81℃;

[0062] S3. Hot noodle mixing: Mix the heated butter, milk and soybean oil in step S2 and continue to stir for 5 minutes, then add salt, sieved low-gluten wheat flour, starch and hydrophilic glue to make the system temperature 59°C. Stir at system temperature for 9 minutes to obtain batter;

[0063] S4. Aerating and blowing: quickly aerate the pre-mixed egg white in step S1 until the specific gravity is 0.21, and then immediately mix and stir the whisked egg white and the ba...

Embodiment 3

[0066] A frozen hot noodle chiffon cake embryo, its component content is shown in Table 1.

[0067] Among them, the egg liquid includes egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of egg white liquid, egg yolk liquid and whole egg liquid is 9:5:1.

[0068] Hydrophilic gel is agar.

[0069] The juice is concentrated watermelon juice.

[0070] The preparation method of the frozen hot noodle chiffon cake embryo includes the following steps:

[0071] S1. Egg white pre-mixing: Mix the egg white in the egg liquid with the caster sugar and keep stirring at 6°C to obtain the pre-mixed egg white;

[0072] S2. Liquid material preheating: mix butter, milk, and soybean oil and heat to 82°C, and heat the whole egg liquid and egg yolk liquid in the egg liquid to 44°C;

[0073] S3. Hot noodle mixing: Mix the heated butter, milk and soybean oil in step S2 for 6 minutes, then add salt, sieved low-gluten wheat flour, starch and hydrophilic glue to make the temperature of the ...

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Abstract

The invention discloses a frozen boiled dough chiffon cake base and a preparation method thereof, and relates to the technical field of cake processing. The frozen boiled dough chiffon cake base comprises the following components in parts by weight: 330 to 340 parts of low-gluten wheat flour, 1700-1850 parts of egg liquid, 480-490 parts of caster sugar, 160-170 parts of milk, 160-170 parts of butter, 130-150 parts of water, 60-70 parts of starch, 5-7 parts of salt, 8-12 parts of hydrophilic glue. The preparation method of the frozen boiled dough chiffon cake base comprises the following steps:S1. pre-stirring of the egg white, S2. liquid material preheating, S3. boiled dough mixing, S4. inflation and stirring, S5. Baking and S6. cooling and packaging. The frozen boiled dough chiffon cakebase has the technical effects of being high in water content, good in moisturizing performance, soft in taste and not prone to aging, thereby prolonging the preservation period.

Description

Technical field [0001] The invention relates to the technical field of cake processing, in particular to a frozen hot noodle chiffon cake embryo and a preparation method thereof. Background technique [0002] Chiffon cake is a type of cake, a sponge cake type. The main ingredients are vegetable oil, eggs, sugar, flour, baking powder, etc. With the rapid development of the baking industry in recent years, pastry baking has gradually shifted to the direction of industrialization and mass production, which requires standardized and mass production of pastries from recipe to process, so frozen dough came into being. Frozen dough is made by a larger bakery (company) or a central bakery that quickly freezes and refrigerates the dough that has been stirred, fermented, and shaped in the cold storage to obtain frozen dough or frozen cake embryos, and then sell the frozen dough to various chain stores Stored in the refrigerator, each chain store only needs to have a proofing box and an ov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/10A21D2/08A21D6/00
CPCA21D13/80A21D2/186A21D2/261A21D2/34A21D2/362A21D2/18A21D2/183A21D6/003Y02A40/90
Inventor 陆伟陈挚杜明舒文娉
Owner 武汉市仟吉食品有限公司
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